DK0977496T3 - Anvendelse af ketosyrer til forstærkning af smagen af produkter på basis af ost - Google Patents

Anvendelse af ketosyrer til forstærkning af smagen af produkter på basis af ost

Info

Publication number
DK0977496T3
DK0977496T3 DK98922866T DK98922866T DK0977496T3 DK 0977496 T3 DK0977496 T3 DK 0977496T3 DK 98922866 T DK98922866 T DK 98922866T DK 98922866 T DK98922866 T DK 98922866T DK 0977496 T3 DK0977496 T3 DK 0977496T3
Authority
DK
Denmark
Prior art keywords
cheese
acid
taste
enhance
based products
Prior art date
Application number
DK98922866T
Other languages
English (en)
Other versions
DK0977496T4 (da
Inventor
Mireille Yvon
Jean-Claude Gripon
Original Assignee
Agronomique Inst Nat Rech
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=9506313&utm_source=***_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DK0977496(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Agronomique Inst Nat Rech filed Critical Agronomique Inst Nat Rech
Publication of DK0977496T3 publication Critical patent/DK0977496T3/da
Application granted granted Critical
Publication of DK0977496T4 publication Critical patent/DK0977496T4/da

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0925—Addition, to cheese or curd, of colours, synthetic flavours or artificial sweeteners, including sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/064—Salting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/206—Dairy flavours
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • A23L27/25—Dairy flavours

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biotechnology (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Seasonings (AREA)
DK98922866T 1997-04-25 1998-04-24 Anvendelse af ketosyrer til forstærkning af smagen af produkter på basis af ost DK0977496T4 (da)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR9705133A FR2762479B1 (fr) 1997-04-25 1997-04-25 Utilisation de cetoacides pour intensifier la flaveur de produits a base de fromage
PCT/FR1998/000828 WO1998048645A1 (fr) 1997-04-25 1998-04-24 Utilisation de cetoacides pour intensifier la flaveur de produits a base de fromage

Publications (2)

Publication Number Publication Date
DK0977496T3 true DK0977496T3 (da) 2003-10-27
DK0977496T4 DK0977496T4 (da) 2007-01-22

Family

ID=9506313

Family Applications (1)

Application Number Title Priority Date Filing Date
DK98922866T DK0977496T4 (da) 1997-04-25 1998-04-24 Anvendelse af ketosyrer til forstærkning af smagen af produkter på basis af ost

Country Status (12)

Country Link
US (1) US6586025B2 (da)
EP (1) EP0977496B2 (da)
AT (1) ATE243945T1 (da)
AU (1) AU727471B2 (da)
CA (1) CA2287972A1 (da)
DE (1) DE69816064T3 (da)
DK (1) DK0977496T4 (da)
ES (1) ES2202856T5 (da)
FR (1) FR2762479B1 (da)
NZ (1) NZ500591A (da)
PT (1) PT977496E (da)
WO (1) WO1998048645A1 (da)

Families Citing this family (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6902749B1 (en) 1999-10-28 2005-06-07 Dsm Ip Assets B.V. Kluyveromyces lactis as attenuated starter
FR2833967B1 (fr) * 2001-12-24 2004-02-20 Agronomique Inst Nat Rech Utilisation de bacteries lactiques pour la production d'alpha-cetoglutarate
ES2487440T3 (es) * 2004-01-30 2014-08-20 Dsm Ip Assets B.V. Carboxipeptidasa para maduración del queso
FR2870678A1 (fr) * 2004-05-28 2005-12-02 Biosaveurs Sa Procede d'affinage d'un produit alimentaire utilisant un ceto-acide, l'akg notamment, comme agent accelerateur de l'affinage
MX2008003078A (es) * 2005-09-02 2008-03-19 Procter & Gamble Metodo y dispositivo para indicar el contenido de humedad de la piel.
US7674489B2 (en) 2005-09-30 2010-03-09 Kraft Foods Global Brands Llc Fresh cheese products containing biogenerated flavor components and methods for producing
US8263144B2 (en) * 2005-11-17 2012-09-11 Kraft Foods Global Brands Llc Cheese flavor composition and process for making same
US8703217B2 (en) * 2006-03-31 2014-04-22 Kraft Foods Group Brands Llc Methods for rapid production and usage of biogenerated flavors
FR2900029B1 (fr) 2006-04-25 2012-09-14 Bel Fromageries Procede d'aromatisation de produits fromagers.
CN101513248B (zh) * 2008-02-19 2013-05-15 安琪酵母股份有限公司 含有肌苷酸二钠盐和鸟苷酸二钠盐的酵母抽提物及其制备方法
EP2833727A1 (en) 2012-04-05 2015-02-11 Friesland Brands B.V. Process for the preparation of a food product
CN105324035A (zh) * 2013-03-15 2016-02-10 简耐而生物公司 重构天然蛋白基质
US20160219894A1 (en) * 2013-10-02 2016-08-04 Science And Technology Development Fund A novel all natural low fat cheddar cheese
DE202016000501U1 (de) 2016-01-28 2017-03-02 Igus Gmbh Energieführungskette oder Leitungsführungseinrichtung mit elektrotechnischer Verschleißerkennung
JP2021108562A (ja) * 2020-01-08 2021-08-02 味の素株式会社 チーズ風味付与剤

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ZA722222B (en) * 1971-04-08 1973-11-28 Unilever Ltd Cheese flavour(amines)
LU62952A1 (da) * 1971-04-08 1972-12-11
US4020185A (en) † 1972-06-05 1977-04-26 Borden, Inc. Starter culture media containing whey
US4411991A (en) * 1980-10-07 1983-10-25 Kanegafuchi Chemical Industry Company, Limited Process for fermentative production of amino acids
CA1292141C (fr) * 1985-05-10 1991-11-19 Catherine Marie-Yvonne Fillaud Procede de fabrication d'un produit alimentaire fromager et produit alimentaireainsi obtenu
FR2606255B1 (fr) * 1986-11-12 1989-02-24 Gradient Procede de production d'aromes de fromages a pate pressee cuite ou de produits fromagers analogues a partir d'un caille granulaire
US4865991A (en) * 1987-12-22 1989-09-12 Kraft, Inc. Methods for partitioning of organic flavor compounds
GB8823429D0 (en) * 1988-10-05 1988-11-09 Agricultural Genetics Co Method for accelerated ripening of cheddar & related hard type cheese
FR2672471B1 (fr) * 1991-02-08 2000-12-01 Procede de coagulation thermique instantanee d'une proteine coagulable au ph isoelectrique, telle qu'une caseine, par abaissement de la teneur en ions alcalins..
NL9301906A (nl) * 1993-11-04 1995-06-01 Zuivelonderneming De Vijfheere Werkwijze voor het bereiden van een produkt met kaassmaak.
CN1136764A (zh) † 1994-10-07 1996-11-27 弗门尼舍有限公司 风味组合物及其制备方法

Also Published As

Publication number Publication date
US20020127300A1 (en) 2002-09-12
WO1998048645A1 (fr) 1998-11-05
ES2202856T5 (es) 2007-05-01
ES2202856T3 (es) 2004-04-01
DE69816064T8 (de) 2004-08-12
US6586025B2 (en) 2003-07-01
ATE243945T1 (de) 2003-07-15
EP0977496B1 (fr) 2003-07-02
DK0977496T4 (da) 2007-01-22
DE69816064D1 (de) 2003-08-07
DE69816064T2 (de) 2004-04-22
AU727471B2 (en) 2000-12-14
AU7535398A (en) 1998-11-24
FR2762479B1 (fr) 1999-06-04
EP0977496A1 (fr) 2000-02-09
DE69816064T3 (de) 2007-05-03
EP0977496B2 (fr) 2006-09-20
FR2762479A1 (fr) 1998-10-30
PT977496E (pt) 2003-11-28
CA2287972A1 (fr) 1998-11-05
NZ500591A (en) 2000-08-25

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